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With every grocery store and supermarket filled with options on their peepholes, why on earth would you make them at home? Answer: Because it’s a cozy winter DIY project (easy enough to make with kids) and homemade biscuits are delicious!
Related– 5 creative ways to shake your winter baking game
I started baking biscuits to use my sourdough toss, but when I started, I realized that there were all sorts of biscuits to be made at home. I especially love baking snack biscuits as they tend to have more intense flavor than biscuits designed for cheese. They are the perfect thing to bake in large batches in the winter to store them in the freezer for easy, last-minute entertaining snacks all year round.
Related—5 steps to get your freezer ready for winter cooking and baking
How easy it is to make homemade biscuits
When it comes to making homemade biscuits, you can create tons of flavors by switching herbs, spices, cheeses and shapes. I usually make my biscuits small in squares, diamonds or quarter rounds so I can serve them in bowls or make snack mixes with nuts and dried fruit. But you can make them in any size and shape you like! Just adjust the baking time if you make them smaller or larger than the recipe suggests.
And to store them is a piece of cake (or many pieces of biscuits!): Once your biscuits have cooled, scoop 2 cups of them into zipper bags and put them in the freezer. When it’s party time, just grab a bag when guests arrive; when the cocktails are shaken, they are thawed and ready to munch.
My favorite cracker recipe to make at home
Like I said, I started my DIY cracker life using my sourdough toss and this is still my favorite recipe. But read on for my top 10 recipes – you’re sure to find a favorite.
Sourdough box Cheese Crackers
Discard 2 cups of sourdough starter at room temperature
½ cup salted butter melted and cooled, or olive oil
1 cup white whole wheat flour
1 cup white universal flour
½ tsp baking powder
½ teaspoon onion powder
Teaspoon mustard powder
¼ teaspoon of garlic powder
½ teaspoon kosher salt plus more to the top
1 cup finely grated cheese *
Olive oil cooking spray
To prepare the dough:
Mix all the dry ingredients in a small bowl until well blended.
Stir your discarded starter to make sure it is smooth, then add butter and mix well. Stir in the grated cheese.
3. Add the dry mixture to the starter-butter-cheese mixture and knead well together so that it is completely mixed. You get a very pliable dough that is a bit reminiscent of the texture of soft clay. You do not need extra flour to knead, as the fat in the dough keeps it from sticking. If it’s warm in your kitchen and you think the dough is too sticky, try putting it in the fridge for 20 minutes before rolling it out.
How to make biscuits:
1. Preheat the oven to 350 ° and let the dough return to room temperature for 30 minutes, if you have put it in the fridge.
Roll out 1/4 of the dough mixture on a piece of baking paper as thin as you can – it should be about 1 / 8-1 / 16 inches thick. Cut the dough plate into biscuits in the size you like. If you want these for snacking on biscuits, make small squares or strips, but if you want to use them for cheese or other toppings, make them bigger. I use a pizza wheel cutter for this, but a sharp knife will do just fine.
3. Slide the parchment onto your plate form. Lightly spray the top of the biscuits with the cooking spray, and sprinkle very lightly with salt.
Bake the biscuits for 15 minutes, swapping plates and turning them around halfway. Then turn off the oven and let the plates stand for another 10-15 minutes, with the light on, and keep an eye on them to see that they do not burn on. For optimal taste and texture, you will want them quite golden brown, but not too dark. And you want them stiff and crispy.
Allow to cool completely on the trays on a rack. You can store them in an airtight container for a few weeks or in a zippered bag in the freezer for three to six months.
* Grated cheese can save time for many things, but this recipe is not one of them. Grated cheese contains starch, which is used to prevent it from clumping, which can inhibit melting and mixing. You want a biscuit with a good cheese taste, but without being able to see the cheese hours in the biscuit. It’s worth the extra few minutes to shred by hand!
10 good biscuit recipes to make at home
As promised, these are my favorite recipes to make: